Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $22.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
employee training
performance bonuses
Job Description
The establishment hiring for the Sous Chef position is a professional culinary operation dedicated to delivering high-quality food preparation and exceptional dining experiences. This type of establishment could range from a restaurant, catering service, hotel, or any food and beverage facility that demands culinary excellence and efficient kitchen management. Known for its commitment to culinary innovation and operational efficiency, the company values leadership, creativity, and teamwork in delivering delicious food and maintaining smooth kitchen operations. Maintaining a reputable and professional environment, they prioritize food quality, hygiene standards, and customer satisfaction in every aspect of their service.
The Sous... Show More
The Sous... Show More
Job Requirements
- High school diploma or equivalent
- 2-4 years experience in culinary or food and beverage
- ability to supervise kitchen staff
- strong communication and leadership skills
- knowledge of food safety and sanitation
- capacity to perform physical demands including lifting over 100 pounds
- willingness to work in a busy kitchen environment
- must be vaccinated for COVID-19
- ability to use kitchen equipment safely
- attention to detail and quality control
- problem-solving skills
- ability to train and mentor staff
Job Qualifications
- High school diploma or equivalent
- 2-4 years of culinary or food and beverage experience
- supervisory experience preferred
- speak, read, and write English
- Diet Technician training helpful
- current Food Service Manager certifications issued by City of Chicago
- current ServSafe certification preferred
- current ServSafe Food Handler certification preferred
- 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major preferred
Job Duties
- Plan and direct food preparation
- manage production staff and kitchen operations
- problem-solve kitchen issues and provide on-the-spot solutions
- oversee inventory and order food products
- reduce waste and spoilage
- introduce and test new menu items
- supervise kitchen staff performance and discipline as needed
- assign tasks to cooks including special requests and exhibition cooking
- improve guest and employee satisfaction while maintaining budgets
- ensure sanitation and food standards compliance
- train new employees and create staffing schedules
- ensure food quality control and attractive plating
- ensure culinary standards are met
- manage kitchen shifts and compliance with policies
- estimate and communicate production needs
- assist with kitchen operations and food preparation
- prepare and cook food for guests and special functions
- develop new culinary ideas and products
- create decorative food displays
- maintain purchasing, receiving, and food storage standards
- comply with food handling and sanitation standards
- perform kitchen manager duties as needed
- recognize superior quality products and presentations
- ensure legal and regulatory compliance
- handle safe food storage and temperature
- operate and maintain kitchen equipment
- check food quality of raw and cooked products
- supervise and coordinate cook activities
- lead shifts and personally prepare food items
- use leadership skills to motivate and influence team
- promote mutual trust and cooperation
- serve as role model for work behavior
- maintain employee productivity
- set clear work expectations
- establish open communication within team
- ensure consistent policy administration
- communicate performance expectations
- provide exceptional customer service
- manage daily quality and standards
- empower employees for customer satisfaction
- interact with guests for feedback
- handle guest complaints
- achieve and exceed culinary and budget goals
- develop and prioritize plans
- train employees in safety procedures
- coach and mentor staff
- improve service through feedback and guidance
- participate in performance appraisals
- escalate issues to management
- provide information to staff and supervisors
- analyze information to solve problems
- attend meetings and participate actively
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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